Easy Chocolate Raspberry Mousse Cake Recipe

There’s something magical about a dessert that combines rich, velvety chocolate with the tangy sweetness of raspberries. The Chocolate Raspberry Mousse Cake is that magic—a stunning, layered treat perfect for special occasions or just an indulgent weekend baking project. This recipe will walk you through every step to create a show-stopping cake that looks elegant but is surprisingly simple to make.

Whether you’re a seasoned baker or just starting out, this recipe makes a dreamy cake approachable and fun to create. Let’s get baking!

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Ingredients

To create your Chocolate Raspberry Mousse Cake, you’ll need the following ingredients:

For the chocolate cake base:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup whole milk
• 1/3 cup hot water

For the raspberry mousse:

• 2 cups fresh raspberries (plus extra for garnish)
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 teaspoon unflavored gelatin powder
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

For the chocolate mousse:

• 1/3 cup semisweet chocolate chips
• 1 tablespoon unsalted butter
• 1/2 cup heavy whipping cream (divided)
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons cold water
• 1/4 cup powdered sugar

For finishing:

• Fresh raspberries (optional, for garnish)
• Chocolate shavings or curls (optional, for garnish)

Equipment

Here’s what you’ll need to create the perfect mousse cake:

• 8-inch or 9-inch springform pan
• Mixing bowls (various sizes)
• Electric hand mixer or stand mixer with a whisk attachment
• Saucepan
• Fine mesh sieve or strainer
• Offset spatula (helpful for leveling)
• Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the chocolate cake base

1. Preheat your oven to 350°F (175°C) and grease your springform pan.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3. In a separate bowl, beat the sugar, oil, egg, and vanilla extract until combined. Add the milk and alternate adding the dry ingredients and hot water, mixing after each addition until smooth.
4. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Allow the cake to cool completely in the pan.

2. Make the raspberry mousse

1. Combine raspberries, granulated sugar, and water in a small saucepan over medium heat. Stir and cook until the berries break down into a syrupy puree (about 5 minutes).
2. Strain the mixture through a fine mesh sieve to remove seeds and set aside to cool.
3. Add the gelatin powder to a small bowl with 2 tablespoons of cold water. Allow it to bloom for 5 minutes, then microwave for 10 seconds to dissolve completely. Stir into the raspberry puree.
4. Whip the heavy cream and powdered sugar together until soft peaks form. Fold in the raspberry puree gently. Chill for 10 minutes to thicken slightly.

3. Make the chocolate mousse

1. Melt the chocolate chips and butter together in a heatproof bowl over simmering water (or microwave in 15-second intervals). Allow to cool for a few minutes.
2. Bloom the gelatin in cold water as done previously, then dissolve and mix into 1/4 cup of the heavy cream. Combine this with the melted chocolate.
3. Whip the remaining heavy cream and powdered sugar into soft peaks. Gently fold in the chocolate mixture until smooth.

4. Assemble the cake

1. Keep your cooled cake base in the springform pan. Spread the raspberry mousse evenly over the cake layer and chill for 20 minutes.
2. Follow with the chocolate mousse, smoothing the top with an offset spatula.
3. Refrigerate the assembled cake for at least 4 hours (or overnight) to set completely.

5. Decorate

Once set, carefully release the cake from the springform pan. Garnish with fresh raspberries and chocolate shavings for a professional touch.

Tips and Tricks for the Perfect Cake

• Room temperature ingredients: Ensure all your ingredients, especially eggs and dairy, are at room temperature to create the smoothest batters and creams.
• Chill between layers: Allow each layer to firm up before adding the next to prevent any mixing.
• Use fresh raspberries when possible for the most vibrant flavor in your mousse. Frozen berries work but may need extra straining to remove water.

Variations

• Switch the raspberries: Try substituting raspberries with strawberries or even blueberries for a different fruity twist.
• Dark chocolate twist: Swap the semisweet chocolate with dark chocolate for a deeper, richer mousse flavor.
• Make it gluten-free: Use a 1-to-1 gluten-free flour substitute in the cake base for gluten-free bakers.

Creative Serving Suggestions

• Slice and serve with a dollop of whipped cream and a drizzle of raspberry syrup.
• Pair with a scoop of vanilla or chocolate ice cream for an extra-indulgent treat.
• Impress guests by serving individual slices on fancy dessert plates with a dusting of cocoa powder.

Bring Joy with Every Bite

There’s nothing quite like the satisfaction of making (and eating!) a Chocolate Raspberry Mousse Cake. With its rich flavors, dramatic layers, and stunning appearance, it’s the ultimate dessert to celebrate any occasion—or an excuse to treat yourself. Gather your ingredients, ready your pan, and experience the joy of this decadent indulgence firsthand.

Happy baking! Don’t forget to share your photos and tag us #ChocolateRaspberryMousseLove.

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